Love Me Tender(loin)
Chef Tony and Bryan talk old school steakhouse lore, from chateaubriand to the steak au poivre \u2013 and don\u2019t forget the cherries jubilee. Also, Chef Shawn Heine from Prime Cincinnati, the reigning Certified Angus Beef \xae Steakhouse of the Year, pops by to talk about his favorite classic cuts, and why marbling matters to him, even inside the tenderloin.